You will need a 20cm round pie dish for this recipe
Serves 6-8
RECIPE INSTRUCTIONS
To make the filling, place apples in a non-reactive bowl. Pour over lemon juice and toss to coat.
Combine 750ml water, sugar, golden syrup, cornflour and spices in a medium saucepan. Bring to a simmer, stirring. Bring the mixture to a boil and cook for 1 minute or until the mixture thickens.
Add the apples and stir to coat. Reduce heat to medium and cook the apples for 10 mins or until softened. Add butter, stir until melted then allow to cool completely.
To make the dough, in a large bowl combine flour, oats, coconut and salt. Stir to combine, make a well in the centre and add Lupi Extra Mild Taste Olive Oil and water. Use a fork to whisk in the liquids until the mixture comes together as a dough. Turn the dough out to a lightly floured surface and knead until it just comes together. Press to a disc, wrap in plastic wrap and refrigerate for 1 hour.
Preheat oven to 180ºC fan.
On a lightly floured surface, roll out the dough to a circle about 25cm. Drape the dough into a 20cm pie dish, pressing gently into the base. Cut off overhanging dough, gather into a ball and knead together.
Fill the pie with cooled apple filling. Re-roll the remaining pastry until it is big enough to cover the top of the pie. Drape over the top, pressing the edges to seal. Cut off any excess pastry.
Poke two holes into the centre of the pie to let steam escape. Brush pie with whisked egg, sprinkle with demerara sugar and bake for 40-50 mins or until the pastry is golden.
Serve hot or cold.
